Free Download Chez Panisse Menu Cookbook, by Alice Waters
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Chez Panisse Menu Cookbook, by Alice Waters
Free Download Chez Panisse Menu Cookbook, by Alice Waters
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Review
“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard“A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney
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From the Inside Flap
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.
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Product details
Paperback: 336 pages
Publisher: Random House (April 18, 1995)
Language: English
ISBN-10: 0679758186
ISBN-13: 978-0679758181
Product Dimensions:
7.2 x 0.7 x 9.1 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#141,130 in Books (See Top 100 in Books)
Buyer beware. You can't highlight or copy text in this book as you do in other Kindle books. In some parts of the book it will only let you select a single word at a time. In other parts you can select whole blocks of text as in any other Kindle book. That's not the way I wanted to read the book and it doesn't meet my expectations of a Kindle book as a result.As for content it's very useful and informative, but alas not useful because of this defect.I'm now getting a used hard copy and a yellow highlighter and doing it the old-fashioned way.Beyond this issue, this is a great book for learning and expanding for the weekend cook. This is not and was never meant to be a cookbook for people who are looking for quick and simple meals. It's for people who want to enjoy meals at their best, in season and with freshest quality ingredients.Like so many things Alice Waters-related, the recipes are a bit slapdash and mercurial and not very well written. Take the cassoulet recipe for instance, and reading through it you realize you're making duck confit, stock from the same duck after AGING the duck, that the duck confit can be made much in advance and the flavor will improve (the stock can apparently be frozen), and then you're moving on to all the other steps, which, reading through you will reorder logically.I don't mind though, because I learn the recipe that way and improve my skills and techniques and knowledge, which is why I like cooking this way (plus we get to eat well).If you enjoy cooking and trying new things, this is a great book for you. It's not for the cook who wants things on the table cheap, easy, and fast, and who complains about the difficulty of having to search out ingredients (which I love, since it's a great way to learn and improve as a cook).
Perfect
Great gift. Exactly what we were looking for. Thank you.
Had to get it after seeing the Jerimiah Towers movie!
This is an excellent cookbook to add to your gourmet collection. There are quite a few recipes in here that one would consider to be more fine dining than an average home cook might want, but for the serious cook it is an excellent book to stretch the culinary imagination.
There's a lot of good sense and good food in this book, but the California style is getting a bit past mark of mouth, if you'll permit an archaic phrase/pun. I've made a few of these dishes, and they're fine, but somehow this isn't the book I pick up and flip through, asking myself, "what's for dinner?" With Jody Adams, Daniel Boulud, and Pat Wells on the shelf, I'm not sure I'd call this a "must have" addition. But, if you're a Waters fan, go for it .
The menus described are largely heavy, fat and meat filled. Not what I was expecting. And while I appreciate the are of wine/food pairing, most of these dinners had far too much alcohol.
It was a gift for my daughter, who is a chef. She loves it. I don't know much more about it.
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